Pumpkin Trifle
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5.0
12 reviews
Excellent
Pumpkin Trifle
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Gingerbread Pumpkin Trifle with Cran-Pomegranate Sauce.
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Ingredients
For the Cranberry-Pomegranate Sauce:
- 8 ounces pomegranate juice
- 12 ounces fresh cranberries
- 1/2 cup granulated sugar
- Pinch salt
- 3 tablespoons raspberry liqueur
For the Gingerbread:
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup dark molasses
- 1 egg
- 2 teaspoon ground ginger
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon salt
- 1 3/4 cup all-purpose flour
- 1/2 cup hot water
- 1 1/2 teaspoons baking soda
For the Pumpkin Cream:
- 1 cup heavy cream
- 16 ounces cream cheese softened
- 2/3 cup pumpkin puree
- 2/3 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 small pomegranate arils removed
Instructions
- Place a small saucepan over medium-high heat. Place all the ingredients for the cranberry sauce in the pan and bring to a boil. Lower the heat a little and simmer for 10-15 minutes to thicken. The sauce should be a thin jelly consistency that will thicken when it chills. Remove from heat and place in the fridge.
- For the gingerbread, grease an 8x8-inch baking dish and preheat the oven to 325 degrees F. In a large bowl, whisk the oil, sugar, molasses, egg, spices and salt together until smooth. Slowly add the flour and whisk until well combined.
- Heat 1/2 cup tap water until it’s hot to the touch. Mix the baking soda into the hot water, then slowly whisk the water into the batter. Pour the batter into the baking dish and bake for 45 minutes.
- Once cooled flip out of the pan and cut into 1-inch cubes.
- For the pumpkin cream, whip 1 cup of heavy cream with an electric mixer. Set the whipped cream aside, and using a separate bowl, beat the cream cheese, pumpkin puree, sugar and pumpkin pie spice together until fluffy and smooth. Scrape the bowl and gently beat the whipped cream into the pumpkin mixture.
- Once the cranberry sauce has chilled, start layering the gingerbread trifle: 1/3 cake cubes on the bottom, 1/3 pumpkin cream, half the cranberry sauce. Repeat. On the top, place the last 1/3 of gingerbread cubes and top with the last of the pumpkin cream. Garnish with fresh pomegranate arils. You should have 3 layers of cake, 3 layers of cream, and 2 layers of cranberry.
Notes
- QUICKIE VERSION: The holidays can be crazy! Make this even faster by buying gingerbread cake at a bakery and GOOD pre-made cranberry sauce from a gourmet grocery store. Make the pumpkin cream and layer as directed.
Nutrition Information
Show Details
Serving
1serving
Calories
593kcal
(30%)
Carbohydrates
80g
(27%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
19g
(95%)
Cholesterol
73mg
(24%)
Sodium
580mg
(24%)
Potassium
586mg
(17%)
Fiber
4g
(16%)
Sugar
59g
(118%)
Vitamin A
3185IU
(64%)
Vitamin C
8.3mg
(9%)
Calcium
138mg
(14%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 593kcal | 30% |
| Carbohydrates | 80g | 27% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 73mg | 24% |
| Sodium | 580mg | 24% |
| Potassium | 586mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 59g | 118% |
| Vitamin A | 3185IU | 64% |
| Vitamin C | 8.3mg | 9% |
| Calcium | 138mg | 14% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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